Peanut chutney recipe
Indian chutney recipe
Moongphalli - Kadale beeja - Shenga chutney
for groundnut - peanut chutney recipe? It is useful when you do not want to make coconut chutney because may be
you do not have a coconut. Making peanut chutney is a quick process.
You can serve this Indian peanut
chutney with idli, dosa, chapatti, uttapam, paratha, poori, rotti etc.
You can also use it as a sandwich spread or as a pizza spread as a
Peanuts are known as groundnut, moongphalli, singdana, shenga, shengdana etc. in Indian languages.
Peanuts are also good for health. Peanuts have a long shelf life. Groundnut or Peanut chutney is very tasty.
You may also find the Peanut chutney powder - shengdana / groundnut chutney interesting.
I usually use roasted peanuts for this chutney. You will find instructions to roast peanuts on the stove top here.
How to make groundnut - peanut chutney
Main ingredients for groundnut - peanut chutney
You may use raw peanuts or roasted peanuts. Both taste good but a little different from each other.
You may use green chilies or red chilies. Your choice will make a difference to the color and taste of the chutney. Both taste good. Try both.
raw peanuts - groundnuts
Roasted peanuts - Groundnuts
fresh red chilies
Ingredients for making about 3/4 cup peanut chutney.
- Peanuts/groundnuts - 1/2 cup
- Green or red chilies - 2-3 or according to taste
- Salt - 1/4 tsp or according to taste.
- Water - about 1/2 cup or as needed.
- Coriander (cilantro) leaves - 1 tbsp
- ginger (optional) - a small piece
- garlic (optional) - 2-3 cloves
Vegetable oil - 1 tsp
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Curry leaves (optional) - 4-5
- Hing (asafetida) - a pinch
Step by step instructions for making peanut chutney
- Add peanuts, chilies, salt, coriander leaves to the mixer jar.
- If using the optional items such as ginger, garlic, add that.
- Run the mixer for a few seconds to blend a little.
- Add water according to the consistency you want and blend again.
I grind it thick and if necessary, add a little water before serving.
- The texture can be a little rough or smooth according to your
To make tempering
- Heat oil, add mustard seeds and cumin seeds.
- When they stop spluttering, add a pinch of asafetida.
- Take off flame and let cool a little.
- Add to chutney. Mix well.
Peanut chutney is ready to serve.
- You may add a little tamarind piece while grinding for sourness
and a little jaggery or sugar to balance the sourness.
- You may also add a
little lime juice instead of tamarind.
- The choice of red or green
chilies can make a difference to the
color as well as taste. I like both the tastes. So with dosa or uttapam,
I make with red chilies and with idli I make with green chilies.
prefer to make a little coarse paste. I like to have a few peanut pieces
in the chutney.
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